Old-School Chocolate Fudge Traybake Cake 🍫

The Ultimate Dining Hall Classic! Who remembers getting to the front of the school dinner queue on a Friday and seeing rows of this waiting in the big enamel tin? Fluffy, rich chocolate sponge smothered in a thick layer of glossy chocolate fudge icing and finished with rainbow sprinkles. Pure playtime happiness! 🇬🇧✨

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣ Prep & Base:

Step 2

Preheat your oven to 180°C (160°C fan / 350°F). Grease and line a 9x12-inch rectangular baking tray with baking parchment.

Step 3

2️⃣ Make the Sponge:

Step 4

In a large mixing bowl, beat 225g softened butter and 225g caster sugar together with an electric mixer for 3–4 minutes until pale, light, and fluffy. Add the eggs one at a time with a spoonful of flour, beating well between each addition.

Step 5

3️⃣ Fold & Bake:

Step 6

Sift in the remaining self-raising flour, cocoa powder, and baking powder. Add the milk and vanilla extract. Gently fold with a spatula until you have a smooth, silky chocolate batter. Pour into the prepared tin, level the surface, and bake for 22–25 minutes until springy to the touch. Let cool completely in the tin.

Step 7

4️⃣ Make the Fudge Icing:

Step 8

In a bowl, whisk 75g melted butter, sifted cocoa powder, and warm milk together. Gradually whisk in the sifted icing sugar until you get a thick, glossy, pourable fudge icing.

Step 9

5️⃣ Top & Scatter:

Step 10

Pour the fudge icing over the cooled sponge, spreading it right to the edges with a palette knife. Immediately scatter heavily with rainbow sprinkles before the icing sets! Leave for 20 minutes to firm up.

Step 11

6️⃣ Slice & Serve:

Step 12

Cut into 15 generous squares and serve with a mug of tea or a ladle of warm custard!